KUROOBI
Born in Kanazawa, the city of connoisseurs of sake and food. Brewed with two different types of sake rice, Yamadanishiki and Kinmonnishiki, and aged to bring out its superb quality that has been highly praised by sake drinkers. KUROOBI has a symphony of different flavors that will please you when chilled or warmed.
KUROOBI
“HYO-HYO” JUNMAI GINJO
Carefully brewed and aged for two years to maximize a rich evidence of rice quality. Flavorful delicacy with a sharp finish.
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Rice
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Yamadanishiki and Kinmonnishiki
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Data
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Rice Polishing Ratio / 60%
Sake Meter Value / +5
Alcohol Content / 15%
Serving Temperature
|
Chilled
|
◎ |
|
Room temperature
|
◎ |
|
Warmed
|
〇 |
KUROOBI
“DO-DO” YAMAHAI JUNMAI
Brewed in a time honored traditional skill called "Yamahai". Abundance of rice flavor with a full clean finish. Tastes fuller when warmed.
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Rice
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Yamadanishiki and Kinmonnishiki
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Data
-
Rice Polishing Ratio / 65%
Sake Meter Value / +5
Alcohol Content / 15%
Serving Temperature
|
Chilled
|
◎ |
|
Room temperature
|
◎ |
|
Warmed
|
◎ |
KUROOBI
“YU-YU” Special Junmai
Soft and full-flavored body with a sharp finish. Tastes fuller when warmed.
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Rice
-
Yamadanishiki and Kinmonnishiki
-
Data
- RRice Polishing Ratio / 68%
Sake Meter Value / +6
Alcohol Content / 15%
Serving Temperature
|
Chilled
|
◎ |
|
Room temperature
|
◎ |
|
Warmed
|
◎ |
